Wonnop Visessanguan, Ph.D. (Affiliated Faculty)

  • B.Sc. (Biochemistry) (2nd Class Honors), Chulalongkorn University, Thailand (1989)
  • M.Sc. (Biochemistry), Chulalongkorn University, Thailand (1992)
  • Ph.D. (Food Science and Technology), Oregon State University, Corvallis, Oregon, USA (1999)

Srisavarindira Bldg. 10th Fl. Department of Biochemistry. Faculty of Medicine, Siriraj Hospital , Bangkoknoi, Bangkok 10700

Laboratory : Laboratory : Srisavarindira Bldg. 9rd Fl.

(02) 419-5370

E-Mail : wonnop.vis@mahidol.ac.th

ติดต่อ : –

Research Profile
1. Thepnuan, R., Benjakul, S., Visessanguan, W., Kijroongrojana, K. Characterization of polyphenoloxidase and proteases from black tiger and white shrimps.
2. Piluk, S., Srimarut, Y., Thepkasikul, P., Visessanguan, W., Arkanit, K., Valyasevi, R. Effect of rice and garic content on physico-chemical properties of Nham during post-acidification. Environmental and Agricultural Biotechnology.
3. Visessanguan, W. (1992). Optimization of natural rubber latex deproteinization by enzymes [Master's thesis, Chulalongkorn University]. Chulalongkorn University Digital Collections. https://doi.org/10.58837/CHULA.THE.1992.823
4. Visessanguan, W. (1999). Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias) (Publication No. 9944760) [Doctoral dissertation, Oregon State University]. ProQuest Dissertations & Theses Global.
5. Visessanguan, W., Ogawa, M., Nakai, S., & An, H. (2000). Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin. Journal of Agricultural and Food Chemistry, 48(4), 1016–1023. https://doi.org/10.1021/jf990522w
6. Benjakul, S., & Visessanguan, W. (2000). Pig plasma protein: Potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components. Journal of the Science of Food and Agriculture, 80(9), 1351–1356. https://doi.org/10.1002/1097-0010(200007)80:9<1351::AID-JSFA647>3.0.CO;2-I
7. Visessanguan, W., Benjakul, S., & An, H. (2000). Porcine plasma proteins as a surimi protease inhibitor: Effects on actomyosin gelation. Journal of Food Science, 65(4), 607–611. https://doi.org/10.1111/j.1365-2621.2000.tb16058.x
8. Benjakul, S., Visessanguan, W., & Thummaratwasik, P. (2000). Isolation and characterization of trypsin inhibitors from some Thai legume seeds. Journal of Food Biochemistry, 24(2), 107–127. https://doi.org/10.1111/j.1745-4514.2000.tb00689.x
9. Benjakul, S., Visessanguan, W., & Thummaratwasik, P. (2000). Inhibition of gel weakening of threadfin bream surimi using Thai legume seed proteinase inhibitors. Journal of Food Biochemistry, 24(5), 363–380. https://doi.org/10.1111/j.1745-4514.2000.tb00707.x
10. An, H., & Visessanguan, W. (2000). Recovery of enzymes from seafood-processing wastes. In N. F. Haard & B. K. Simpson (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality (pp. 641–664). Marcel Dekker.
11. Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Taluengphol, A., & Chichanan, U. (2000). Physicochemical and textural properties of dried squid as affected by alkaline treatments. Journal of the Science of Food and Agriculture, 80(14), 2142–2148. https://doi.org/10.1002/1097-0010(200011)80:14<2142::AID-JSFA754>3.0.CO;2-X
12. Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. (2001). Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Journal of Food Science, 66(9), 1311-1318. https://doi.org/10.1111/j.1365-2621.2001.tb15207.x
13. Benjakul, S., Visessanguan, W., & Srivilai, C. (2001). Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi. Journal of the Science of Food and Agriculture, 81(10), 1039–1046. https://doi.org/10.1002/jsfa.887
14. Benjakul, S., Visessanguan, W., & Srivilai, C. (2001). Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. Journal of Food Quality, 24(5), 453–471. https://doi.org/10.1111/j.1745-4557.2001.tb00626.x
15. Benjakul, S., Visessanguan, W., & Srivilai, C. (2001). Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi. Journal of Food Biochemistry, 25(4), 285–305. https://doi.org/10.1111/j.1745-4514.2001.tb00741.x
16. Benjakul, S., Visessanguan, W., & An, H. (2001). Properties of cysteine proteinase inhibitors from black gram and rice bean. Journal of Food Biochemistry, 25(3), 211–227. https://doi.org/10.1111/j.1745-4514.2001.tb00735.x
17. Visessanguan, W., Menino, A. R., Kim, S. M., & An, H. (2001). Cathepsin L: a predominant heat-activated proteinase in arrowtooth flounder muscle. Journal of agricultural and food chemistry, 49(5), 2633–2640. https://doi.org/10.1021/jf010304k
18. Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Suthidham, R., & Sungpech, O. (2001). Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far) Journal of the Science of Food and Agriculture, 81(1), 102–108. https://doi.org/10.1002/1097-0010(20010101)81:1<102::AID-JSFA792>3.0.CO;2-O
19. Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. (2002). Intrinsic properties of muscle proteins determining the different gelling characteristics of two species of bigeye snapper. Fisheries Science, 68, 1553-1556. https://doi.org/10.2331/fishsci.68.sup2_1553
20. Masniyom, P., Benjakul, S., & Visessanguan, W. (2002). Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 82(8), 873-880. https://doi.org/10.1002/jsfa.1108
21. Benjakul, S., Visessanguan, W., Riebroy, S., Ishizaki, S., & Tanaka, M. (2002). Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture, 82(13), 1442–1451. https://doi.org/10.1002/jsfa.1207
22. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2003). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids, 17(5), 689–699. https://doi.org/10.1016/S0268-005X(03)00018-3
23. Benjakul, S., & Visessanguan, W. (2003). Transglutaminase-mediated setting in bigeye snapper surimi. Food Research International, 36(3), 253–266. https://doi.org/10.1016/S0963-9969(02)00164-5
24. Murakawa, Y., Benjakul, S., Visessanguan, W., & Tanaka, M. (2003). Inhibitory effect of oxidized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi. Food Chemistry, 82(3), 455–463. https://doi.org/10.1016/S0308-8146(02)00554-0
25. Benjakul, S., Visessanguan, W., Thongkaew, C., & Tanaka, M. (2003). Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International, 36(8), 787–795.
26. Benjakul, S., Visessanguan, W., & Tueksuban, J. (2003). Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chemistry, 80(4), 535–544. https://doi.org/10.1016/S0308-8146(02)00307-7
27. Benjakul, S., Visessanguan, W., Phatchrat, S., & Tanaka, M. (2003). Chitosan affects transglutaminase-induced surimi gelation. Journal of Food Biochemistry, 27(1), 53–66. https://doi.org/10.1111/j.1745-4514.2003.tb00266.x
28. Visessanguan, W., Benjakul, S., & Tanaka, M. (2003). Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper. Journal of the Science of Food and Agriculture, 83(2), 105–112. https://doi.org/10.1002/jsfa.1286
29. Visessanguan, W., Benjakul, S., & An, H. (2003). Purification and characterization of cathepsin L in arrowtooth flounder (Atheresthes stomias) muscle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 134(3), 477–487. https://doi.org/10.1016/S1096-4959(02)00245-8
30. Benjakul, S., Visessanguan, W., & Tanaka, M. (2003). Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 135(2), 359–371. https://doi.org/10.1016/S1096-4959(03)00088-7
31. Benjakul, S., Visessanguan, W., & Leelapongwattana, K. (2003). Purification and characterization of heat-stable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 134(4), 579–591. https://doi.org/10.1016/S1096-4959(03)00018-8
32. Benjakul, S., Visessanguan, W., & Tueksuban, J. (2003). Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle. Food Research International, 36(9–10), 1021–1028. https://doi.org/10.1016/S0963-9969(03)00133-7
33. Kim, S.-H., An, H., Wei, C.-I, Visessanguan, W., Benjakul, S., Morrissey, M. T., Su, Y.-C., & Pitta, T. P. (2003). Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant. Journal of Food Science, 68(2), 453–457. https://doi.org/10.1111/j.1365-2621.2003.tb05693.x
34. Benjakul, S., Chantarasuwan, C., & Visessanguan, W. (2003). Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish. Food Chemistry, 82(4), 567–574. https://doi.org/10.1016/S0308-8146(03)00002-4
35. Benjakul, S., Leelapongwattana, K., & Visessanguan, W. (2003). Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenus. Journal of the Science of Food and Agriculture, 83(9), 871–879. https://doi.org/10.1002/jsfa.1409
36. Tanunkeaw, A., Benjakul, S., & Visessanguan, W. (2003, October 20–22). Chemical compositions and fractionations of protein in cuttlefish (Sepia pharaonis) muscle [Paper presentation]. The 29th Congress on Science and Technology of Thailand, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
37. Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K., & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry, 88(4), 527-535. https://doi.org/10.1016/j.foodchem.2004.01.067
38. Benjakul, S., Visessanguan, W., & Tanaka, M. (2004). Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase. Food Chemistry, 84(2), 297–305. https://doi.org/10.1016/S0308-8146(03)00214-X
39. Benjakul, S., Visessanguan, W., & Pecharat, S. (2004). Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chemistry, 85(1), 91–99. https://doi.org/10.1016/S0308-8146(03)00251-5
40. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International, 37(10), 1021-1030. https://doi.org/10.1016/j.foodres.2004.06.012
41. Benjakul, S., Visessanguan, W., & Chantarasuwan, C. (2004). Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish. International Journal of Food Science & Technology, 39(6), 671–680. https://doi.org/10.1111/j.1365-2621.2004.00825.x
42. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International, 37(10), 1021–1030. https://doi.org/10.1016/j.foodres.2004.06.007
43. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids, 18(2), 259-270. https://doi.org/10.1016/S0268-005X(03)00082-1
44. Riebroy, S., Benjakul, S., Visessanguan, W., Kijroongrojana, K., & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry, 88(4), 527–535. https://doi.org/10.1016/j.foodchem.2004.02.007
45. Benjakul, S., Visessanguan, W., & Kwalumtharn, Y. (2004). The effect of whitening agents on the gel-forming ability and whiteness of surimi. International Journal of Food Science & Technology, 39(7), 773–781. https://doi.org/10.1111/j.1365-2621.2004.00843.x
46. Visessanguan, W., Benjakul, S., Riebroy, S., & Thepkasikul, P. (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science, 66(3), 579–588. https://doi.org/10.1016/S0309-1740(03)00157-4
47. Shiku, Y., Hamaguchi, P. Y., Benjakul, S., Visessanguan, W., & Tanaka, M. (2004). Effect of surimi quality on properties of edible films based on Alaska pollack. Food Chemistry, 86(4), 493–499. https://doi.org/10.1016/j.foodchem.2003.09.020
48. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. Food Research International, 37(2), 156–165. https://doi.org/10.1016/j.foodres.2003.09.014
49. Benjakul, S., Visessanguan, W., & Chantarasuwan, C. (2004). Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. LWT – Food Science and Technology, 37(2), 177–185. https://doi.org/10.1016/S0023-6438(03)00161-1
50. Masniyom, P., Benjakul, S., & Visessanguan, W. (2004). ATPase activity, surface hydrophobicity, sulfhydryl content and protein degradation in refrigerated seabass muscle in modified atmosphere packaging. Journal of Food Biochemistry, 28(1), 43–60. https://doi.org/10.1111/j.1745-4514.2004.tb00054.x
51. Benjakul, S., Visessanguan, W., & Chantarasuwan, C. (2004). Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscle. LWT - Food Science and Technology, 37(1), 79–85. https://doi.org/10.1016/S0023-6438(03)00133-9
52. Benjakul, S., Visessanguan, W., Tueksuban, J., & Tanaka, M. (2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, 18(3), 395–401. https://doi.org/10.1016/S0268-005X(03)00105-9
53. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins.
LWT – Food Science and Technology, 38(4), 353–362.
54. Namwong, S., Tanasupawat, S., Smitinont, T., Visessanguan, W., Kudo, T., & Itoh, T. (2005). Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 55(1), 315–320. https://doi.org/10.1099/ijs.0.63272-0
55. Klomklao, S., Benjakul, S., & Visessanguan, W. (2005). Comparative studies on proteolytic activity of splenic extract from three tuna species commonly used in Thailand.
Journal of Food Biochemistry, 29(4), 355–372. https://doi.org/10.1111/j.1745-4514.2004.05203.x
56. Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. (2005). Determination of biogenic amine contents in fermented foods by reverse phase high-performance liquid chromatography.
In Proceedings of the 43rd Kasetsart University Annual Conference: Veterinary Medicine, Science (pp. 516–521). The Thailand Research Fund.
57. Benjakul, S., Visessanguan, W., Phongkanpai, V., & Tanaka, M. (2005). Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince.
Food Chemistry, 90(1–2), 231–239. https://doi.org/10.1016/j.foodchem.2004.03.045
58. Benjakul, S., Thongkaew, C., & Visessanguan, W. (2005). Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish.
European Food Research and Technology, 220(3–4), 316–321. https://doi.org/10.1007/s00217-004-1061-6
59. Jongjareonrak, A., Benjakul, S., Visessanguan, W., Nagai, T., & Tanaka, M. (2005). Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of brownstripe red snapper (Lutjanus vitta).
Food Chemistry, 93(3), 475–484
60. Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K., & Kishimura, H. (2005). Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems.
Process Biochemistry, 40(9), 3061-3067. https://doi.org/10.1016/j.procbio.2005.03.009
61. Benjakul, S., Visessanguan, W., Thongkaew, C., & Tanaka, M. (2005). Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand.
Food Hydrocolloids, 19(2), 197–207. https://doi.org/10.1016/j.foodhyd.2004.05.004
62. Dissaraphong, S., Benjakul, S., & Visessanguan, W.(2005). Characterization of digestive proteinase from skipjack tuna (Katsuwonus pelamis).
In 16th Prince of Songkla University Annual Research Abstracts 2004 (p. 10). Prince of Songkla University, Research and Development Office. ISBN 974-9944-04-6.
63. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2005). Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis).
Food Chemistry, 90(1–2), 141–150.
64. Masniyom, P., Benjakul, S., & Visessanguan, W. (2005). Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices.
LWT - Food Science and Technology, 38(7), 745–756. https://doi.org/10.1016/j.lwt.2004.09.001
65. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2005). Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage.
Food Chemistry, 93(4), 607-617. https://doi.org/10.1016/j.foodchem.2004.10.035
66. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2005). Lipid oxidation in microsomal fraction of squid muscle (Loligo peali).
Journal of Food Science, 70(8), C478–C482. https://doi.org/10.1111/j.1365-2621.2005.tb11504.x
67. Benjakul, S., Visessanguan, W., & Tanaka, M. (2005). Properties of phenoloxidase isolated from the cephalothorax of Kuruma prawn (Penaeus japonicus).
Journal of Food Biochemistry, 29(5), 470–485. https://doi.org/10.1111/j.1745-4514.2005.00042.x
68. Masniyom, P., Benjakul, S., & Visessanguan, W. (2005). Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging.
European Food Research and Technology, 220(3-4), 322-325. https://doi.org/10.1007/s00217-004-1093-0
69. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma.
Journal of Food Biochemistry, 29(5), 486–503. https://doi.org/10.1111/j.1745-4514.2005.00027.x
70. Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2005). Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin.
Journal of the Science of Food and Agriculture, 85(7), 1203–1210. https://doi.org/10.1002/jsfa.2072
71. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2005). Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis).
Food Chemistry, 90(1–2), 141–150. https://doi.org/10.1016/j.foodchem.2004.03.038
72. Visessanguan, W., Benjakul, S., Panya, A., Kittikun, C., & Assavanig, A. (2005). Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage.
Meat Science, 69(2), 355–362. https://doi.org/10.1016/j.meatsci.2004.08.006
73. Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K., & Kishimura, H. (2005). Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems.
Process Biochemistry, 40(9), 3061–3067. https://doi.org/10.1016/j.procbio.2005.01.006
74. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2005). Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage.
Journal of Food Biochemistry, 29(5), 547–569. https://doi.org/10.1111/j.1745-4514.2005.00028.x
75. Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2005). Physical properties and microstructure of commercial Som-fug, a fermented fish sausage.
European Food Research and Technology, 220(5-6), 520–525. https://doi.org/10.1007/s00217-004-1094-z
76. Visessanguan, W., Benjakul, S., Potachareon, W., Panya, A., & Riebroy, S. (2005). Accelerated proteolysis of soy proteins during fermentation of thua-nao inoculated with Bacillus subtilis.
Journal of Food Biochemistry, 29(4), 349–366. https://doi.org/10.1111/j.1745-4514.2005.00012.x
77. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2005). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa).
Food Chemistry, 98(3), 440–452. https://doi.org/10.1016/j.foodchem.2005.06.018
78. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2006). Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis).
Food Chemistry, 100(4), 1580–1589. https://doi.org/10.1016/j.foodchem.2005.12.017
79. Thanonkaew, A., Benjakul, S., & Visessanguan, W. (2006). Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle.
Journal of Food Composition and Analysis, 19(2–3), 127–133. https://doi.org/10.1016/j.jfca.2005.04.008
80. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2006). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa).
Food Chemistry, 98(3), 440–452. https://doi.org/10.1016/j.foodchem.2005.06.013
81. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2006). Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen.
Food Chemistry, 98(1), 14–22. https://doi.org/10.1016/j.foodchem.2005.05.048
82. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B. K., & Saeki, H. (2006). Trypsins from yellowfin tuna (Thunnus albacares) spleen: Purification and characterization.
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(1), 47–56. https://doi.org/10.1016/j.cbpb.2006.01.006
83. Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties.
Food Hydrocolloids, 20(8), 1216–1222. https://doi.org/10.1016/j.foodhyd.2005.12.006
84. Nalinanon, S., Benjakul, S., Visessanguan, W., & Nagai, T. (2006). Characterization of fish pepsin and its use for gelatin extraction from bigeye snapper (Priacanthus tayenus) skin.
Food Chemistry, 99(2), 383–391.
85. Phatcharat, S., Benjakul, S., & Visessanguan, W. (2006). Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus).
Food Chemistry, 98(3), 431-439. https://doi.org/10.1016/j.foodchem.2005.06.016
86. Masniyom, P., Benjakul, S., & Visessanguan, W. (2006). Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices.
LWT - Food Science and Technology, 39(3), 302–307. https://doi.org/10.1016/j.lwt.2005.01.007
87. Dissaraphong, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2006). The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.
Bioresource Technology, 97(16), 2032–2040. https://doi.org/10.1016/j.biortech.2005.09.017
88. Visessanguan, W., Benjakul, S., Smitinont, T., Kittikun, C., Thepkasikul, P., & Panya, A. (2006). Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus.
Food Chemistry, 95(4), 665–674. https://doi.org/10.1016/j.foodchem.2005.01.058
89. Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T., & Tanaka, M. (2006). Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper.
Food Hydrocolloids, 20(4), 492-501. https://doi.org/10.1016/j.foodhyd.2005.04.007
90. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2006). The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles.
Food Chemistry, 95(4), 591-599. https://doi.org/10.1016/j.foodchem.2005.01.040
91. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage.
Food Chemistry, 99(1), 83–91. https://doi.org/10.1016/j.foodchem.2005.07.022
92. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2006). The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles.
Food Chemistry, 95(4), 591–599. https://doi.org/10.1016/j.foodchem.2005.01.040
93. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2006). Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process.
European Food Research and Technology, 222(1–2), 58–63. https://doi.org/10.1007/s00217-005-0110-2
94. Phatcharat, S., Benjakul, S., & Visessanguan, W. (2006). Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus).
Food Chemistry, 98(2), 221–229. https://doi.org/10.1016/j.foodchem.2005.05.067
95. Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper.
European Food Research and Technology, 222(3–4), 229–235. https://doi.org/10.1007/s00217-005-0004-3
96. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2006). Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation.
Journal of agricultural and food chemistry, 54(3), 956–962. https://doi.org/10.1021/jf052107h
97. Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film.
European Food Research and Technology, 222(5-6), 650-657. https://doi.org/10.1007/s00217-005-0151-6
98. Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., & Tapingkae, W. (2006). Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation.
Food Chemistry, 94(4), 580–588. https://doi.org/10.1016/j.foodchem.2004.11.051
99. Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn (Penaeus japonicus).
Food Chemistry, 98(1), 158–163. https://doi.org/10.1016/j.foodchem.2005.05.049
100. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2006). Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma.
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(4), 544–552. https://doi.org/10.1016/j.cbpb.2006.05.011
101. Julavittayanukul, O., Benjakul, S., & Visessanguan, W. (2006). Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus).
Food Hydrocolloids, 20(8), 1153–1163. https://doi.org/10.1016/j.foodhyd.2005.11.003
102. Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2007). Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus).
Food Chemistry, 104(2), 593–601.
103. Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince.
Food Chemistry, 102(1), 270–280. https://doi.org/10.1016/j.foodchem.2006.05.017
104. Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. (2007). Study of free amino acid and amine contents of Thai fermented sausages during fermentation. Food Chemistry, 103(2), 535–542. https://doi.org/10.1016/j.foodchem.2006.08.017
105. Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. (2007). The effects of starter cultures on biogenic amine and free amino acid contents in Nham during fermentation. Kasetsart Journal - Natural Science, 41(2), 363–372.
106. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2007). Purification and characterization of trypsin from the spleen of tongol tuna (Thunnus tonggol).
Journal of Food Biochemistry, 31(3), 431–448. https://doi.org/10.1111/j.1745-4514.2007.00119.x
107. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins.
Food Chemistry, 101(4), 1647–1657. https://doi.org/10.1016/j.foodchem.2006.04.031
108. Tammatinna, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase.
LWT - Food Science and Technology, 40(9), 1489–1497. https://doi.org/10.1016/j.lwt.2006.11.014
109. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2007). Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle.
Food Chemistry, 100(1), 156-164. https://doi.org/10.1016/j.foodchem.2005.09.030
110. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2007). Interaction between fish myoglobin and myosin in vitro.
Food Chemistry, 103(4), 1168–1175. https://doi.org/10.1016/j.foodchem.2006.10.019
111. Benjakul, S., Visessanguan, W., & Prawes, K. (2007). Thermal denaturation of threadfin bream muscle proteins as affected by some additives and quality changes.
Songklanakarin Journal of Science and Technology, 29(1).
112. Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Changes during fermentation and properties of som-fug produced from different marine fish.
Asia-Pacific Journal of Clinical Nutrition, 16(Suppl 2), 178–184. https://doi.org/10.1111/j.1745-4549.2007.00149.x
113. Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats.
Food Chemistry, 103(4), 1199–1207. https://doi.org/10.1016/j.foodchem.2006.10.039
114. Limsuwan, S., Visessanguan, W., Kongkiattikajorn, J. (2007). The Effects of Starter Cultures on Biogenic Amine and Free Amino Acid Contents in Nham during Fermentation.
Agriculture and Natural Resources, 41(2), 363–372. retrieved from https://li01.tci-thaijo.org/index.php/anres/article/view/244253
115. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi.
Journal of Food Processing and Preservation, 31(4), 492–516.
116. Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle.
Food Chemistry, 104(1), 113-121. https://doi.org/10.1016/j.foodchem.2006.11.004
117. Intarasirisawat, R., Benjakul, S., Visessanguan, W., Prodpran, T., Tanaka, M., & Howell, N. K. (2007). Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin.
Food Hydrocolloids, 21(4), 537–544. https://doi.org/10.1016/j.foodhyd.2006.05.012
118. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2007). Trypsin from the pyloric caeca of bluefish (Pomatomus saltatrix).
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 148(4), 382–389. https://doi.org/10.1016/j.cbpb.2007.07.003
119. Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2007). Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus).
Food Chemistry, 104(2), 593–601. https://doi.org/10.1016/j.foodchem.2006.12.035
120. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. (2007). The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins.
Journal of agricultural and food chemistry, 55(11), 4562–4568. https://doi.org/10.1021/jf070065m
121. Namwong, S., Tanasupawat, S., Visessanguan, W., Kudo, T., & Itoh, T. (2007). Halococcus thailandensis sp. nov., from fish sauce in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 57(10), 2199–2203. https://doi.org/10.1099/ijs.0.65218-0
122. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2007). Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle.
Food Chemistry, 100(1), 156–164. https://doi.org/10.1016/j.foodchem.2005.09.033
123. Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. 29 kDa Trypsin from the pyloric ceca of Atlantic Bonito (Sarda sarda): recovery and characterization.
J Agric Food Chem. 2007 May 30;55(11):4548-53. doi: 10.1021/jf063319x. Epub 2007 May 1. PMID: 17469841.
124. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2007). Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation.
Food Chemistry, 102(1), 219–224. https://doi.org/10.1016/j.foodchem.2006.05.011
125. Riebroy, S., Benjakul, S., Visessanguan, W., Tanaka, M., Erikson, U., & Rustad, T. (2007). Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper.
Food Chemistry, 103(2), 274–286. https://doi.org/10.1016/j.foodchem.2006.07.051
126. Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Changes during fermentation and properties of som-fug produced from different marine fish.
Journal of Food Processing and Preservation, 31(6), 751–770. https://doi.org/10.1111/j.1745-4549.2007.00149.x
127. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi.
Journal of Food Processing and Preservation, 31(4), 492–516. https://doi.org/10.1111/j.1745-4549.2007.00132.x
128. Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. (2007). Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus.
Journal of Food Biochemistry, 31(1), 42–60. https://doi.org/10.1111/j.1745-4514.2007.00100.x
129. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2007). 29 kDa Trypsin from the pyloric ceca of Atlantic Bonito (Sarda sarda): recovery and characterization.
Journal of agricultural and food chemistry, 55(11), 4548–4553. https://doi.org/10.1021/jf063319x
130. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi.
Food Hydrocolloids, 21(7), 1209–1216. https://doi.org/10.1016/j.foodhyd.2006.10.003
131. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. (2007). Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins.
Journal of Food Science, 72(2), C89–C95. https://doi.org/10.1111/j.1750-3841.2006.00236.x
132. Benjakul, S., Visessanguan, W., Aewsiri, T., & Tanaka, M. (2007). Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate.
Food Chemistry, 102(1), 295–301. https://doi.org/10.1016/j.foodchem.2006.05.023
133. Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., & Kishimura, H. (2008). Antioxidative activity of mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei).
Food Chemistry, 106(1), 185–193.
134. Riebroy, S., Benjakul, S., & Visessanguan, W. (2008). Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters.
LWT - Food Science and Technology, 41(4), 569–580. https://doi.org/10.1016/j.lwt.2007.04.007
135. Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2008). Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol.
Food Hydrocolloids, 22(3), 449–458. https://doi.org/10.1016/j.foodhyd.2006.12.017
136. Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Faithong, N., Tanaka, M., & Kishimura, H. (2008). Composition, antioxidative and oxidative stability of Mungoong, a shrimp extract paste, from the cephalothorax of white shrimp.
Journal of Food Lipids, 15(1), 97–118. https://doi.org/10.1111/j.1745-4522.2007.00105.x
137. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. (2008). Interaction of fish myoglobin and myofibrillar proteins.
Journal of Food Science, 73(5), C292–C298. https://doi.org/10.1111/j.1750-3841.2008.00749.x
138. Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. (2008). The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage.
LWT – Food Science and Technology, 41(1), 161–169. https://doi.org/10.1016/j.lwt.2007.02.013
139. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2008). Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 °C) and frozen (−10 °C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil).
Food Chemistry, 106(3), 1253–1263. https://doi.org/10.1016/j.foodchem.2007.06.059
140. Tapingkae, W., Tanasupawat, S., Itoh, T., Parkin, K. L., Benjakul, S., & Visessanguan, W. (2008). Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 58(10), 2378–2383. https://doi.org/10.1099/ijs.0.65644-0
141. Yachai, M., Tanasupawat, S., Itoh, T., Benjakul, S., Visessanguan, W., & Valyasevi, R. (2008). Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 58(9), 2136–2140. https://doi.org/10.1099/ijs.0.65592-0
142. Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2008). Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor.
Food Hydrocolloids, 22(4), 615–622. https://doi.org/10.1016/j.foodhyd.2007.01.012
143. Aewsiri, T., Benjakul, S., Visessanguan, W., & Tanaka, M. (2008). Chemical compositions and functional properties of gelatin from pre-cooked tuna fin.
International Journal of Food Science & Technology, 43(4), 685–693. https://doi.org/10.1111/j.1365-2621.2006.01509.x
144. Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U., & Rustad, T. (2008). Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota).
Food Hydrocolloids, 22(5), 971–984. https://doi.org/10.1016/j.foodhyd.2007.11.003
145. Benjakul, S., Visessanguan, W., Kijroongrojana, K., & Sriket, P. (2008). Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats.
International Journal of Food Science & Technology, 43(6), 1066–1072. https://doi.org/10.1111/j.1365-2621.2007.01566.x
146. Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U., & Rustad, T. (2008). Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota).
Food Chemistry, 109(1), 42–53. https://doi.org/10.1016/j.foodchem.2007.12.012
147. Benjakul, S., Phatcharat, S., Tammatinna, A., Visessanguan, W., & Kishimura, H. (2008). Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness.
Journal of Food Science, 73(6), S239–S246. https://doi.org/10.1111/j.1750-3841.2008.00813.x
148. Vachirapatama, N., Mahajaroensiri, J., & Visessanguan, W. (2008). Identification and determination of seven synthetic dyes in foodstuffs and soft drinks on monolithic C18 column by high performance liquid chromatography.
Journal of Food and Drug Analysis, 16(5), 50–56. https://doi.org/10.38212/2224-6614.2323
149. Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2008). Tuna pepsin: Characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.).
Journal of Food Science, 73(5), C413–C419. https://doi.org/10.1111/j.1750-3841.2008.00777.x
150. Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2008). Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma.
International Journal of Food Properties, 11(4), 820–832. https://doi.org/10.1080/10942910701624744
151. Rattanasatheirn, N., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2008). Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining.
Journal of Food Science, 73(1), S31–S40. https://doi.org/10.1111/j.1750-3841.2007.00603.x
152. Eakpetch, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2008). Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat.
International Food Research Journal, 15(1), 65-72.
153. Thepnuan, R., Benjakul, S., & Visessanguan, W. (2008). Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging.
Journal of Food Science, 73(3), S124–S133. https://doi.org/10.1111/j.1750-3841.2008.00674.x
154. Eakpetch, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2008). Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: Characterization and the effects of protein additives.
Journal of Food Science, 73(2), S95–S103. https://doi.org/10.1111/j.1750-3841.2007.00630.x
155. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2008). Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and −10 °C.
European Food Research and Technology, 226(4), 833–841. https://doi.org/10.1007/s00217-007-0605-7
156. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2008). Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh.
International Journal of Food Science & Technology, 43(3), 448–455. https://doi.org/10.1111/j.1365-2621.2006.01466.x
157. Tapingkae, W., Yachai, M., Visessanguan, W., Pongtanya, P., & Pongpiachan, P. (2008). Influence of crude xylanase from Aspergillus niger FAS128 on the in vitro digestibility and production performance of piglets.
Animal Feed Science and Technology, 140(1–2), 125–138. https://doi.org/10.1016/j.anifeedsci.2007.02.001
158. Chamroensaksri, N., Akaracharanya, A., Visessanguan, W., & Tanasupawat, S. (2008). Characterization of halophilic bacterium NB2-1 from pla-ra and its protease production.
Journal of Food Biochemistry, 32(4), 536–555. https://doi.org/10.1111/j.1745-4514.2008.00183.x
159. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg.
Journal of the Science of Food and Agriculture, 89(4), 625–633. https://doi.org/10.1002/jsfa.3492
160. Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y., & Roytrakul, S. (2009). Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus.
Food Chemistry, 116(2), 445–451. https://doi.org/10.1016/j.foodchem.2009.02.063
161. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting.
Food Chemistry, 112(3), 560–569. https://doi.org/10.1016/j.foodchem.2008.06.011
162. Aewsiri, T., Benjakul, S., & Visessanguan, W. (2009). Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide.
Food Chemistry, 115(1), 243–249. https://doi.org/10.1016/j.foodchem.2008.12.007
163. Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F., & Hayes, K. D. (2009). Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis).
Journal of Food Science, 74(2), C126–C133. https://doi.org/10.1111/j.1750-3841.2009.01047.x
164. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg.
Journal of the Science of Food and Agriculture, 89(4), 625–633. https://doi.org/10.1002/jsfa.3492
165. Benjakul S, Binsan W, Visessanguan W, Osako K, Tanaka M. Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimp.
J Food Sci. 2009 Mar;74(2):S73-80. doi: 10.1111/j.1750-3841.2009.01055.x. PMID: 19323770.
166. Phonpala, Y., Benjakul, S., Visessanguan, W., & Eun, J.-B. (2009). Sulfur-containing compounds heated under alkaline condition: Antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
Journal of Food Science, 74(6), S240–S247. https://doi.org/10.1111/j.1750-3841.2009.01189.x
167. Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2009). Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage.
Food Hydrocolloids, 23(7), 1779–1784. https://doi.org/10.1016/j.foodhyd.2009.03.006
168. Luxananil, P., Promchai, R., Wanasen, S., Kamdee, S., Thepkasikul, P., Plengvidhya, V., Visessanguan, W., & Valyasevi, R. (2009). Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage.
International Journal of Food Microbiology, 129(3), 312–315. https://doi.org/10.1016/j.ijfoodmicro.2008.12.011
169. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2009). Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsin.
Journal of Food Biochemistry, 33(2), 201–217. https://doi.org/10.1111/j.1745-4514.2009.00213.x
170. Aewsiri, T., Benjakul, S., Visessanguan, W., Eun, J.-B., Wierenga, P. A., & Gruppen, H. (2009). Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds.
Food Chemistry, 117(1), 160–168. https://doi.org/10.1016/j.foodchem.2009.03.085
171. Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2009). Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems.
Process Biochemistry, 44(4), 471–476. https://doi.org/10.1016/j.procbio.2008.12.015
172. Chamroensaksri, N., Tanasupawat, S., Akaracharanya, A., Visessanguan, W., Kudo, T., & Itoh, T. (2009). Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 59(4), 880–885. https://doi.org/10.1099/ijs.0.001768-0
173. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific white shrimp (Litopenaeus vannamei).
Journal of Food Science, 74(8), S351–S361. https://doi.org/10.1111/j.1750-3841.2009.01305.x
174. Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrjana, K. (2009). Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion.
Food Chemistry, 114(4), 1339–1344. https://doi.org/10.1016/j.foodchem.2008.11.026
175. Tapingkae, W., Tanasupawat, S., Parkin, K. L., Benjakul, S., & Visessanguan, W. (2010). Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products.
Enzyme and Microbial Technology, 46(2), 92–99. https://doi.org/10.1016/j.enzmictec.2009.10.011
176. Sriket, C., Benjakul, S., & Visessanguan, W. (2010). Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages.
LWT - Food Science and Technology, 43(4), 608–616. https://doi.org/10.1016/j.lwt.2009.10.010
177. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H., & Shahidi, F. (2010). Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus).
European Food Research and Technology, 230(3), 475–483. https://doi.org/10.1007/s00217-009-1188-7
178. Benjakul, S., Yarnpakdee, S., Visessanguan, W., & Phatcharat, S. (2010). Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel.
Journal of Texture Studies, 41(3), 341–357. https://doi.org/10.1111/j.1745-4603.2010.00228.x
179. Tapingkae, W., Parkin, K. L., Tanasupawat, S., Kruenate, J., Benjakul, S., & Visessanguan, W. (2010). Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation.
Food Chemistry, 120(3), 842–849. https://doi.org/10.1016/j.foodchem.2009.11.022
180. Sumpavapol, P., Tongyonk, L., Tanasupawat, S., Chokesajjawatee, N., Luxananil, P., & Visessanguan, W. (2010). Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 60(10), 2364–2370. https://doi.org/10.1099/ijs.0.018879-0
181. Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B. K., & Visessanguan, W. (2010). Cationic trypsin: A predominant proteinase in Pacific saury (Cololabis saira) pyloric ceca.
Journal of Food Biochemistry, 34(5), 1105–1123. https://doi.org/10.1111/j.1745-4514.2010.00352.x
182. Phanturat, P., Benjakul, S., Visessanguan, W., & Roytrakul, S. (2010). Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity.
Food Chemistry, 120(1), 45–52. https://doi.org/10.1016/j.foodchem.2009.09.070
183. Benjakul, S., Thiansilakul, Y., Visessanguan, W., Roytrakul, S., Kishimura, H., Prodpran, T., & Meesane, J. (2010). Extraction and characterisation of pepsin-solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus).
Journal of the Science of Food and Agriculture, 90(1), 132–138. https://doi.org/10.1002/jsfa.3795
184. Sriket, C., Benjakul, S., & Visessanguan, W. (2010). Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii).
Journal of the Science of Food and Agriculture, 91(1), 52–59. https://doi.org/10.1002/jsfa.4145
185. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2010). Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions.
Food Hydrocolloids, 24(2–3), 164–171. https://doi.org/10.1016/j.foodhyd.2009.09.001
186. Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2010). Effects of trimethylamine-N-oxide demethylase (TMAOase) inhibitors and antioxidants on physicochemical and biochemical changes of haddock muscle induced by lizardfish TMAOase during frozen storage.
Journal of Food Biochemistry, 34(5), 1032–1048. https://doi.org/10.1111/j.1745-4514.2010.00347.x
187. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2010). Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus).
LWT - Food Science and Technology, 43(5), 792–800. https://doi.org/10.1016/j.lwt.2010.01.006
188. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. (2010). Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction.
Food Chemistry, 123(2), 292–299. https://doi.org/10.1016/j.foodchem.2010.04.033
189. Watanakij, N., Thoongsuwan, S., Petchkongkaew, A., Visessanguan, W. (2010) Partial purification of Aflatoxin B1-degradation enzyme from Bacillus subtilis MHS 13.
190. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H., & Shahidi, F. (2010). Isolation and characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum).
Food Chemistry, 119(4), 1519–1526. https://doi.org/10.1016/j.foodchem.2009.09.037
191. Punjaisee, C., Visessanguan, W., Punjaisee, S., & Chaiyasut, C. (2010). Antioxidant activities of soybean fermented with Aspergillus oryzae BCC 3088.
Chiang Mai University Journal of Natural Sciences, 9(2), 291–305.
192. Dikit, P., Methacanon, P., Visessanguan, W., H-kittikun, A., & Maneerat, S. (2010). Characterization of an unexpected bioemulsifier from spent yeast obtained from Thai traditional liquor distillation.
International Journal of Biological Macromolecules, 47(4), 465–470. https://doi.org/10.1016/j.ijbiomac.2010.06.015
193. Chamroensaksri, N., Tanasupawat, S., Akaracharanya, A., Visessanguan, W., Kudo, T., & Itoh, T. (2010). Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra).
International Journal of Systematic and Evolutionary Microbiology, 60(4), 944–948. https://doi.org/10.1099/ijs.0.011981-0
194. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Nagai, T., & Tanaka, M. (2010). Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus).
Food Chemistry, 118(3), 151–161
195. Kingcha, Y., Visessanguan, W., Tepkasikul, P., Veeranondha, S., Jarupakorn, T., Shien-Zhin, S., & Petchkongkaew, A. (2010). Screening of potential probiotic strain of Lactobacillus plantarum for use as Nham starter culture [Conference presentation].
The 22nd Annual Meeting and International Conference of the Thai Society for Biotechnology (TSB2010), Prince of Songkla University — Trang Campus, Thailand.
196. Intarasirisawat, R., Benjakul, S., & Visessanguan, W. (2011). Chemical compositions of the roes from skipjack, tongol and bonito.
Food Chemistry, 124(4), 1328–1334. https://doi.org/10.1016/j.foodchem.2010.07.076
197. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2011). Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
Journal of Food Science, 76(2), S139–S147. https://doi.org/10.1111/j.1750-3841.2010.01975.x
198. Sriket, C., Benjakul, S., & Visessanguan, W. (2011). Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii). Journal of the science of food and agriculture, 91(1), 52–59. https://doi.org/10.1002/jsfa.4145
199. Intarasirisawat, R., Benjakul, S., & Visessanguan, W. (2011). Chemical compositions of the roes from skipjack, tongol and bonito.
Food Chemistry, 124(4), 1328–1334. https://doi.org/10.1016/j.foodchem.2010.07.052
200. Chantarasuwan, C., Benjakul, S., & Visessanguan, W. (2011). The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei).
Food Chemistry, 129(4), 1636–1643. https://doi.org/10.1016/j.foodchem.2011.06.026
201. Adunphatcharaphon, A., Kaveela, W., Kingcha, Y., Promchai, R., Petchkongkaew, A., Visessanguan, W., Luxananil, P. (2011) Use of Green Fluorescence Protein for Monitoring of Lactobacillus plantarum BCC4352,
Potential Probiotic Strain.
202. Petchkongkaew, A., Kingcha, Y., Visessanguan, W. (2011) Characterization of probiotic properties of lactobacillus plantarum and effect on the quality of nham, a Thai-Meat sausage.
203. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. (2011). Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid.
International Journal of Biological Macromolecules, 48(4), 650–660. https://doi.org/10.1016/j.ijbiomac.2011.02.003
204. Aderibigbe, E. Y., Visessanguan, W., Sumpavapol, P., & Kongtong, K. (2011). Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial ‘iru’ samples.
Journal of Biological Sciences, 2, 121–127.
205. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. (2011). Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid.
Food Hydrocolloids, 25(5), 1277–1284. https://doi.org/10.1016/j.foodhyd.2010.11.027
206. Tosukhowong, A., Visessanguan, W., Pumpuang, L., Tepkasikul, P., Panya, A., & Valyasevi, R. (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
Food Chemistry, 129(3), 846–853. https://doi.org/10.1016/j.foodchem.2011.05.033
207. Sriket, C., Benjakul, S., Visessanguan, W., & Kishimura, H. (2011). Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage.
Food Chemistry, 124(1), 29–35. https://doi.org/10.1016/j.foodchem.2010.05.088
208. Sriket, C., Benjakul, S., Visessanguan, W., & Hara, K. (2011). Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii).
Food Chemistry, 129(3), 1093–1099. https://doi.org/10.1016/j.foodchem.2011.05.084
209. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg.
Food Chemistry, 125(3), 706–712. https://doi.org/10.1016/j.foodchem.2010.09.055
210. Tanasupawat, S., Taprig, T., Akaracharanya, A., & Visessanguan, W. (2011). Characterization of Virgibacillus strain TKNR13-3 from fermented shrimp paste (ka-pi) and its protease production.
African Journal of Microbiology Research, 5(26), 4714–4721. https://doi.org/10.5897/AJMR10.520
211. Theinsathid, P., Visessanguan, W., Kingcha, Y., & Keeratipibul, S. (2011). Antimicrobial effectiveness of biobased film against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium.
Advance Journal of Food Science and Technology, 3(4), 294–302.
212. Chantarasuwan, C., Benjakul, S., & Visessanguan, W. (2011). Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei).
Food Science and Technology International, 17(4), 403-414. https://doi.org/10.1177/1082013211398802
213. Punjaisee, C., Chaiyasut, C., Chansakaow, S., Tharata, S., Visessanguan, W., & Punjaisee, S. (2011). 8-Hydroxygenistein formation of soybean fermented with Aspergillus oryzae BCC 3088.
African Journal of Agricultural Research, 6(4), 785–789.
214 Punjaisee, C., Visessanguan, W., Punjaisee, S., & Chaiyasut, C. (2011). Screening of potential Aspergillus spp. for production of fermented soybean with high antioxidative activity.
Chiang Mai University Journal of Natural Sciences, 10(2), 197–212.
215. Benjakul, S., Visessanguan, W., Aewsiri, T., Tanaka, M., & Nikoo, M. (2011). ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins.
International Aquatic Research, 3, 53–61.
216. Kingcha, Y., Tosukhowong, A., Zendo, T., Roytrakul, S., Luxananil, P., Chareonpornsook, K., Valyasevi, R., Sonomoto, K., & Visessanguan, W. (2012). Anti-Listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage.
Food Control, 25(1), 190–196. https://doi.org/10.1016/j.foodcont.2011.10.005
217. Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2012). Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonus pelamis) roe.
Food Chemistry, 135(4), 3039–3048. https://doi.org/10.1016/j.foodchem.2012.06.076
218. Tosukhowong, A., Zendo, T., Visessanguan, W., Roytrakul, S., Pumpuang, L., Jaresitthikunchai, J., & Sonomoto, K. (2012). Garvieacin Q, a novel class II bacteriocin from Lactococcus garvieae BCC 43578.
Applied and Environmental Microbiology, 78(5), 1619–1623. https://doi.org/10.1128/AEM.06891-11
219. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.
Food Chemistry, 135(3), 1118–1126. https://doi.org/10.1016/j.foodchem.2012.05.080
220. Watanakij, N., Petchkongkaew, A., Aderibigbe, E. Y., & Visessanguan, W. (2012). Aflatoxin B1-degrading activity of Bacillus spp.
isolated from fermented cereal products.
221. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin.
Food and Bioprocess Technology, 5(7), 2646-2654. https://doi.org/10.1007/s11947-010-0427-0
222. Wahyuni, R. D., Ngampongsai, W., Wattanachant, C., Visessanguan, W., & Boonpayung, S. (2012). Effects of enzyme levels in total mixed ration containing oil palm frond silage on intake, rumen fermentation, and growth performance of male goat.
Songklanakarin Journal of Science and Technology, 34(4), 353–360.
223. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze–thaw cycles.
LWT - Food Science and Technology, 47(2), 437–442. https://doi.org/10.1016/j.lwt.2012.02.005
224. Khianngam, S., Akaracharanya, A., Visessanguan, W., Kim, K. K., Lee, K. C., Lee, J. S., Tanasupawat, S. (2012). Characterization of xylanolytic paenibacillus strains isolated in Thailand.
225. Manheem, K., Benjakul, S., Kijroongrojana, K., & Visessanguan, W. (2012). The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage.
Food Chemistry, 131(4), 1370–1375. https://doi.org/10.1016/j.foodchem.2011.10.017
226. Sriket, C., Benjakul, S., Visessanguan, W., Hara, K., Yoshida, A., & Liang, X. (2012). Low molecular weight trypsin from hepatopancreas of freshwater prawn (Macrobrachium rosenbergii): Characteristics and biochemical properties.
Food Chemistry, 134(1), 351–358. https://doi.org/10.1016/j.foodchem.2012.02.163
227. Sriket, C., Benjakul, S., Visessanguan, W., Hara, K., & Yoshida, A. (2012). Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts.
Food Chemistry, 135(2), 571–579. https://doi.org/10.1016/j.foodchem.2012.04.121
228. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin.
Food and Bioprocess Technology, 5(7), 2646-2654. https://doi.org/10.1007/s11947-010-0427-0
229. Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2012). Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg.
Food and Bioprocess Technology, 5(5), 1502-1510. https://doi.org/10.1007/s11947-011-0510-1
230. Theinsathid, P., Visessanguan, W., Kruenate, J., Kingcha, Y., & Keeratipibul, S. (2012). Antimicrobial activity of lauric arginate-coated polylactic acid films against Listeria monocytogenes and Salmonella Typhimurium on cooked sliced ham.
Journal of Food Science, 77(2), M142–M149. https://doi.org/10.1111/j.1750-3841.2011.02526.x
231. Minegishi, H., Echigo, A., Shimane, Y., Kamekura, M., Tanasupawat, S., Visessanguan, W., & Usami, R. (2012). Halobacterium piscisalsi Yachai et al. 2008 is a later heterotypic synonym of Halobacterium salinarum Elazari-Volcani 1957.
International Journal of Systematic and Evolutionary Microbiology, 62(Pt 9), 2160–2162. https://doi.org/10.1099/ijs.0.036905-0
232. Chaikaew, S., Maeno, Y., Visessanguan, W., Ogura, K., Sugino, G., Lee, S.-H., & Ishikawa, K. (2012). Application of thermophilic enzymes and water jet system to cassava pulp.
Bioresource Technology, 126, 87–91. https://doi.org/10.1016/j.biortech.2012.09.020
233. Boonthep, K., Ngampongsai, W., Visessanguan, W., Boonpayung, S., & Wattanachant, C. (2012). Effect of fibrolytic enzyme supplementation in total mixed ration containing oil palm frond silage as roughage source on kinetics of gas production [Paper presentation]. The 15th AAAP Animal Science Congress, Thammasat University, Pathum Thani, Thailand.
234. Sitdhipol, J., Niwasabutra, K., Wannissorn, B., Visessanguan, W., & Tanasupawat, S. (2012). Characterization of alkaline phosphatase producing bacteria isolated from Thai fermented fish products.
International Journal of Biology, 4(3), 44–56. https://doi.org/10.5539/ijb.v4n3p44
235. Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W. (2013) Analysis of key characteristics of raw meat affecting the properties of cooked meat emulsion by partial least square (PLS) regression.
236. Woraprayote, W., Kingcha, Y., Amonphanpokin, P., Kruenate, J., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. (2013). Anti-Listeria activity of poly(lactic acid)/sawdust particle biocomposite film impregnated with pediocin PA-1/AcH and its use in raw sliced pork.
International Journal of Food Microbiology, 167(2), 229–235. https://doi.org/10.1016/j.ijfoodmicro.2013.09.011
237. Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. (2013). Screening and optimization of zearalenone reduction by lactic acid bacteria [Master's thesis, Thammasat University].
Thammasat University Digital Commons.
238. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. (2013). Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid.
Food and Bioprocess Technology, 6(4), 870-881. https://doi.org/10.1007/s11947-011-0636-1
239. Chantarasataporn, P., Yoksan, R., Visessanguan, W., & Chirachanchai, S. (2013). Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei).
Food Hydrocolloids, 32(2), 341–348. https://doi.org/10.1016/j.foodhyd.2013.01.018
240. Aewsiri, T., Benjakul, S., Visessanguan, W., Encarnacion, A. B., Wierenga, P. A., & Gruppen, H. (2013). Enhancement of emulsifying properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acids.
Food and Bioprocess Technology, 6(3), 671–681. https://doi.org/10.1007/s11947-011-0553-3
241. Manheem, K., Benjakul, S., Kijroongrojana, K., Faithong, N., & Visessanguan, W. (2013). Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage.
International Aquatic Research, 5(1), 1-11. Article 1. https://doi.org/10.1186/2008-6970-5-1
242. Kaewmanee, T., Benjakul, S., Visessanguan, W., & Gamonpilas, C. (2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk.
Food and Bioprocess Technology, 6(2), 367-376. https://doi.org/10.1007/s11947-011-0667-7
243. Sriket, C., Benjakul, S., Visessanguan, W., Kishimura, H., Hara, K., & Yoshida, A. (2013). Chemical and Thermal Properties of Freshwater Prawn (Macrobrachium rosenbergii) Meat.
Journal of Aquatic Food Product Technology, 22(2), 137–145. https://doi.org/10.1080/10498850.2011.632113
244. Taprig, T., Akaracharanya, A., Sitdhipol, J., Visessanguan, W., & Tanasupawat, S. (2013). Screening and characterization of protease-producing Virgibacillus, Halobacillus and Oceanobacillus strains from Thai fermented fish.
Journal of Applied Pharmaceutical Science, 3(2), 23–29. https://doi.org/10.7324/JAPS.2013.30205
245. Manheem, K., Benjakul, S., Kijroongrojana, K., & Visessanguan, W. (2013). Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp.
International Food Research Journal, 20(3), 1277–1283.
246. Sorapukdee, S., Kongtasorn, C., Benjakul, S., & Visessanguan, W. (2013). Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion.
Food Chemistry, 138(2–3), 1892–1901. https://doi.org/10.1016/j.foodchem.2012.10.110
247. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2013). Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin.
LWT - Food Science and Technology, 51(1), 177–182. https://doi.org/10.1016/j.lwt.2012.10.010
248. Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. (2013). In vitro screening of potential plant-derived lactic acid bacteria for zearalenone removal.
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249. Sitdhipol, J., Visessanguan, W., Benjakul, S., Yukphan, P., & Tanasupawat, S. (2013). Idiomarina piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand.
The Journal of General and Applied Microbiology, 59(5), 385–391. https://doi.org/10.2323/jgam.59.385
250. Watanakij, N., Petchkongkaew, A., & Visessanguan, W. (2013, June). Localization and characterization of aflatoxin B1-degrading activity [Paper presentation].
The 15th Food Innovation Asia Conference, Bangkok, Thailand.
251. Khianngam, S., Akaracharanya, A., Visessanguan, W., Kim, K. K., Lee, K. C., Lee, J.-S., & Tanasupawat, S. (2013). Diversity of xylanolytic bacteria isolated from Thai sources.
International Journal of Biology, 5(1), 13–23. https://doi.org/10.5539/ijb.v5n1p13
252. Intarasirisawat, R., Benjakul, S., Wu, J., & Visessanguan, W. (2013). Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwonus pelamis) roe.
Journal of Functional Foods, 5(4), 1854–1862. https://doi.org/10.1016/j.jff.2013.09.006
253. Tanasupawat, S., Thongsanit, J., Okada, S., & Visessanguan, W. (2013). Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. Annals of Microbiology, 63(2), 745–753. https://doi.org/10.1007/s13213-012-0529-1
254. Zhou, D., Visessanguan, W., Chaikaew, S., Benjakul, S., Oda, K., & Wlodawer, A. (2014). Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369.
Acta crystallographica. Section F, Structural biology communications, 70(Pt 7), 942–945. https://doi.org/10.1107/S2053230X14011327
255. Rungrassamee, W., Kingcha, Y., Srimarut, Y., Maibunkaew, S., Karoonuthaisiri, N., & Visessanguan, W. (2014). Mannooligosaccharides from copra meal improves survival of the Pacific white shrimp (Litopenaeus vannamei) after exposure to Vibrio harveyi.
Aquaculture, 434, 403–410. https://doi.org/10.1016/j.aquaculture.2014.08.037
256. Namwong, S.,Tanasupawat, S., Benjakul, S., Kudo, T., Itoh,T., Visessanguan, W. (2014) Identification of halophilic strains and its proteolytic degradation of fish protein.
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257. Namwong, S., Tanasupawat, S., Benjakul, S., Kudo, T., Itoh, T., & Visessanguan, W. (2014). Identification of halophilic strains and its proteolytic degradation of fish protein.
Malaysian Journal of Microbiology, 10(2), 92–100.
258. Intarasirisawat, R., Benjakul, S., & Visessanguan, W. (2014). Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid.
Food Hydrocolloids, 41, 146–155. https://doi.org/10.1016/j.foodhyd.2014.03.030
259. Zhou, D., Visessanguan, W., Chaikaew, S., Benjakul, S., Oda, K., & Wlodawer, A. (2014). Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369.
Acta Crystallographica Section F: Structural Biology Communications, 70(7), 942–945. https://doi.org/10.1107/s2053230x14011327
260. Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage.
LWT - Food Science and Technology, 58(1), 280–286. https://doi.org/10.1016/j.lwt.2014.02.036
261. Visessanguan, W., & Chaikaew, S. (2014). Diversity of animal-based food products involving alkaline fermentation. In P. K. Sarkar & M. J. R. Nout (Eds.), Handbook of indigenous foods involving alkaline fermentation (1st ed., pp. 70–121).
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262. Tanasupawat, S., & Visessanguan, W. (2014). Fish fermentation.
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263. Aderibigbe, E., Visessanguan, W., & Jureeporn, D. (2014). Sourcing starter cultures for Parkia biglobosa fermentation III: Preparation of starter cultures for industrial scale fermentation.
British Microbiology Research Journal, 4(7), 803–814. https://doi.org/9734/BMRJ/2014/9020
264. Chantarasataporn, P., Tepkasikul, P., Kingcha, Y., Yoksan, R., Pichyangkura, R., Visessanguan, W., & Chirachanchai, S. (2014). Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork.
Food Chemistry, 159, 463–470. https://doi.org/10.1016/j.foodchem.2014.03.010
265. Woraprayote, W., Pumpuang, L., Tosukhowong, A., Roytrakul, S., Perez, R. H., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. (2015). Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293.
Food Control, 55, 176–184. https://doi.org/10.1016/j.foodcont.2015.02.022
266. Panya, A., Temthawee, W., Phonsatta, N., Charoensuk, D., Deetae, P., Visessanguan, W., & Decker, E. A. (2015). Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of oxidant locations on antioxidant capacities and interactions.
Journal of Agricultural and Food Chemistry, 63(34), 7546–7555. https://doi.org/10.1021/acs.jafc.5b02493
267. Aryuman, P., Lertsiri, S., Visessanguan, W., Niamsiri, N., Bhumiratana, A., & Assavanig, A. (2015). Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation.
International Journal of Food Microbiology, 192, 7–12. https://doi.org/10.1016/j.ijfoodmicro.2014.09.019
268. Swetwiwathana, A., & Visessanguan, W. (2015). Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
Meat Science, 109, 101–105. https://doi.org/10.1016/j.meatsci.2015.05.004
269. Chaikaew, S., Tepkasikul, P., Young, G. M., Osako, K., Benjakul, S., & Visessanguan, W. (2015). Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369.
Fisheries Science, 81(5), 971–981. https://doi.org/10.1007/s12562-015-0899-x
270. Malila, Y., Srimarut, Y., U-Chupaj, J., Strasburg, G., & Visessanguan, W. (2015). Monitoring of Chicken RNA Integrity as a Function of Prolonged Postmortem Duration.
Asian-Australasian journal of animal sciences, 28(11), 1649–1656. https://doi.org/10.5713/ajas.15.0167
271. Aderibigbe, E., Visessanguan, W., & Jureeporn, D. (2015). Sourcing starter cultures for Parkia biglobosa fermentation III: Preparation of starter cultures for industrial scale fermentation.
British Microbiology Research Journal, 6(4), 215–224. https://doi.org/10.9734/BMRJ/2015/15761
272. Chaikaew, S., Powtongsook, S., Boonpayung, S., Benjakul, S., & Visessanguan, W. (2015). Enhanced production of histamine dehydrogenase by Natrinema gari BCC 24369 in a non-sterile condition.
The Journal of General and Applied Microbiology, 61(6), 232–240. https://doi.org/10.2323/jgam.61.232
273. Pitaksutheepong, C., Abhisingha, M., Dumnin, J., & Visessanguan, W. (2015). Isolation, detection and inactivation of a Myoviridae bacteriophage infecting Bacillus amyloliquefaciens FB11.
Annals of Microbiology, 65(4), 1841–1846. https://doi.org/10.1007/s13213-014-1022-9
274. Visessanguan, W., Plengvidhya, V., Chokesajjawatee, N., & Bakar, J. A. (2015). Lactic meat fermentation.
In J. D. Owens (Ed.), Indigenous fermented foods of Southeast Asia (pp. 313–358). CRC Press.
275. Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S., & Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products.
Meat science, 120, 118–132. https://doi.org/10.1016/j.meatsci.2016.04.004
276. Visessanguan, W. (2016) 62nd International Congress of Meat Science and Technology.
Meat Science, 120:1,https://doi.org/10.1016/j.meatsci.2016.06.025 PMID: 27453304
277. Promchai, R., Promdonkoy, B., Tanapongpipat, S., Visessanguan, W., Eurwilaichitr, L., & Luxananil, P. (2016). A novel salt-inducible vector for efficient expression and secretion of heterologous proteins in Bacillus subtilis.
Journal of Biotechnology, 222, 86–93. https://doi.org/10.1016/j.jbiotec.2016.02.013
278. Techo, S., Miyashita, M., Shibata, C., Tanaka, N., Wisetkhan, P., Visessanguan, W., & Tanasupawat, S. (2016). Lactobacillus ixorae sp. nov., isolated from a flower (West-Indian jasmine).
International Journal of Systematic and Evolutionary Microbiology, 66(12), 5500–5504. https://doi.org/10.1099/ijsem.0.001547
279. Intarasirisawat, R., Benjakul, S., & Visessanguan, W. (2016). Influence of high pressure homogenisation on stability of emulsions containing skipjack roe protein hydrolysate.
Indian Journal of Science and Technology, 9(18), 1–8. https://doi.org/10.17485/ijst/2016/v9i18/93739
280. Tosukhowong, A., Visessanguan, W., Roytrakul, S., Pitaksutheepong, C., Pumpuang, L., Jaresitthikunchai, J., & Tungtrakoolsub, P. (2017). Strategies for selecting probiotic as porcine feed supplement.
Thailand Science Research and Innovation.
281. Malika, Y., Srimarut, Y., Charoensuk, P., Chaiwiwattrakul, P., Visessanguan, W. (2017). Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers.
In 63rd International Congress of Meat Science and Technology. Leiden, The Netherlands: Wageningen Academic. https://doi.org/10.3920/9789086868605_166
282. Singracha, P., Niamsiri, N., Visessanguan, W., Lertsiri, S., & Assavanig, A. (2017). Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation.
LWT - Food Science and Technology, 78, 181–188. https://doi.org/10.1016/j.lwt.2016.12.019
283. U-chupaj, J., Malila, Y., Gamonpilas, C., Kijroongrojana, K., Petracci, M., Benjakul, S., & Visessanguan, W. (2017). Differences in textural properties of cooked caponized and broiler chicken breast meat.
Poultry Science, 96(7), 2491–2500. https://doi.org/10.3382/ps/pex006
284. Phonsatta, N., Deetae, P., Luangpituksa, P., Grajeda-Iglesias, C., Figueroa-Espinoza, M. C., Le Comte, J., Villeneuve, P., Decker, E. A., Visessanguan, W., & Panya, A. (2017). Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices.
Journal of Agricultural and Food Chemistry, 65(34), 7509–7518. https://doi.org/10.1021/acs.jafc.7b02503
285. Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., & Klomklao, S. (2017). Albacore tuna (Thunnus alalunga) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (Litopenaeus vannamei) shells.
International Journal of Food Properties, 20(10), 2409–2422. https://doi.org/10.1080/10942912.2016.1240180
286. U-chupaj, J., Malila, Y., Petracci, M., Benjakul, S., & Visessanguan, W. (2017). Effect of tumbling marination on marinade uptake of chicken carcass and parts quality.
Revista Brasileira de Ciência Avícola, 19(1), 61–68. https://doi.org/10.1590/1806-9061-2016-0380
287. Poonsin, T., Sripokar, P., Benjakul, S., Simpson, B. K., Visessanguan, W., & Klomklao, S. (2017). Major trypsin like-serine proteinases from albacore tuna (Thunnus alalunga) spleen: Biochemical characterization and the effect of extraction media.
Journal of Food Biochemistry, 41(2), Article e12323. https://doi.org/10.1111/jfbc.12323
288. Unrean, P., Nguyen, N. H., Visessanguan, W., & Kitsubun, P. (2017). Improvement of nattokinase production by Bacillus subtilis using an optimal feed strategy in fed-batch fermentation.
Asia-Pacific Journal of Science and Technology, 17(5), 769–777. retrieved from https://so01.tci-thaijo.org/index.php/APST/article/view/83287
289. Malila, Y., Visessanguan, W., Rungrassamee, W., Ungvechwanich, T., Srimarut, Y., Arayamethakorn, S., & Thanutsang, K. (2018). Muscle transcriptome profiles associated with development of white striping defect in broiler breast meat.
Thailand Science Research and Innovation.
290. Malila, Y., U-Chupaj, J., Srimarut, Y., Chaiwiwattrakul, P., Uengwetwanit, T., Arayamethakorn, S., Punyapornwithaya, V., Sansamur, C., Kirschke, C. P., Huang, L., Tepaamorndech, S., Petracci, M., Rungrassamee, W., & Visessanguan, W. (2018). Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus).
Asian-Australasian journal of animal sciences, 31(11), 1807–1817. https://doi.org/10.5713/ajas.18.0355
291. Malila, Y., U-Chupaj, J., Srimarut, Y., Chaiwiwattrakul, P., Uengwetwanit, T., Arayamethakorn, S., Punyapornwithaya, V., Sansamur, C., Kirschke, C. P., Huang, L., Tepaamorndech, S., Petracci, M., Rungrassamee, W., & Visessanguan, W. (2018). Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus).
Asian-Australasian journal of animal sciences, 31(11), 1807–1817. https://doi.org/10.5713/ajas.18.0355
292. Phonsatta, N., Luangpituksa, P., Figueroa-Espinoza, M.C., Lecomte, J., Durand, E., Villeneuve, P., Visessangyun, W., Deetae, P., Uawisetwathana, U., Pongprayoon, W., Panya, A. (2018). Conjugated Autoxidizable Triene-Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil-in-Water Emulsions.
European Journal of Lipid Science and Technology, Volume 121, Issue 1, 1800239, https://doi.org/10.1002/ejlt.201800239
293. Promchai, R., Boonchalearn, A., Visessanguan, W., & Luxananil, P. (2018). Rapid production of extracellular thermostable alkaline halophilic protease originating from an extreme haloarchaeon, Halobacterium salinarum by recombinant Bacillus subtilis.
Biocatalysis and Agricultural Biotechnology, 15, 192–198. https://doi.org/10.1016/j.bcab.2018.06.017
294. Benjakul, S., Karnjanapratum, S., & Visessanguan, W. (2018). Hydrolysed collagen from Lates calcarifer skin: Its acute toxicity and impact on cell proliferation and collagen production of fibroblasts.
International Journal of Food Science & Technology, 53(8), 1871–1879. https://doi.org/10.1111/ijfs.13772
295. Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. (2018). Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells extracted using trypsin from albacore tuna (Thunnus alalunga) spleen: Antioxidant activity and its potential in model systems.
Journal of Food Biochemistry, 42(2), Article e12462. https://doi.org/10.1111/jfbc.12462
296. Benjakul, S., Karnjanapratum, S., & Visessanguan, W. (2018). Production and Characterization of Odorless Antioxidative Hydrolyzed Collagen from Seabass (Lates calcarifer) Skin Without Descaling.
Waste and Biomass Valorization, 9(4), 549-559. https://doi.org/10.1007/s12649-017-0008-9
297. Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. (2018). Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells extracted using trypsin from albacore tuna (Thunnus alalunga) spleen: Antioxidant activity and its potential in model systems.
Journal of Food Biochemistry, 42(2), Article e12462. https://doi.org/10.1111/jfbc.12462
298. Woraprayote, W., Pumpuang, L., Tosukhowong, A., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. (2018). Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets.
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299. Yongkiettrakul, S., Maneerat, K., Arechanajan, B., Malila, Y., Srimanote, P., Gottschalk, M., & Visessanguan, W. (2019). Antimicrobial susceptibility of Streptococcus suis isolated from diseased pigs, asymptomatic pigs, and human patients in Thailand.
BMC Veterinary Research, 15, Article 5. https://doi.org/10.1186/s12917-018-1732-5
300. Malila, Y., Thanatsang, K., Arayamethakorn, S., Uengwetwanit, T., Srimarut, Y., Petracci, M., Strasburg, G. M., Rungrassamee, W., & Visessanguan, W. (2019). Absolute expressions of hypoxia-inducible factor-1 alpha (HIF1A) transcript and the associated genes in chicken skeletal muscle with white striping and wooden breast myopathies.
PLOS ONE, 14(8), Article e0220904.
301. Tepaamorndech, S., Chantarasakha, K., Kingcha, Y., Chaiyapechara, S., Phromson, M., Sriariyanun, M., Kirschke, C. P., Huang, L., & Visessanguan, W. (2019). Effects of Bacillus aryabhattai TBRC8450 on vibriosis resistance and immune enhancement in Pacific white shrimp, Litopenaeus vannamei.
Fish & Shellfish Immunology, 86, 4–13. https://doi.org/10.1016/j.fsi.2018.11.009
302. Booncharoen, A., Visessanguan, W., Kuncharoen, N., Yiamsombut, S., Santiyanont, P., Mhuantong, W., Charoensri, S., Rojsitthisak, P., & Tanasupawat, S. (2019). Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi).
International Journal of Systematic and Evolutionary Microbiology, 69(11), 3529–3536. https://doi.org/10.1099/ijsem.0.003658
303. Lertampaiporn, S., Nuannimnoi, S., Vorapreeda, T., Chokesajjawatee, N., Visessanguan, W., & Thammarongtham, C. (2019). PSO-LocBact: A consensus method for optimizing multiple classifier results for predicting the subcellular localization of bacterial proteins.
BioMed Research International, 2019, Article 5617153. https://doi.org/10.1155/2019/5617153
304. Kalhoro, M. S., Visessanguan, W., Nguyen, L. T., & Anal, A. K. (2019). Probiotic potential of Lactobacillus paraplantarum BT-11 isolated from raw buffalo (Bubalus bubalis) milk and characterization of bacteriocin-like inhibitory substance produced.
Journal of Food Processing and Preservation, 43(8), Article e14015. https://doi.org/10.1111/jfpp.14015
305. Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., Osatomi, K., & Klomklao, S. (2019). Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle.
International Journal of Biological Macromolecules, 133, 971–979. https://doi.org/10.1016/j.ijbiomac.2019.04.148
306. Techo, S., Visessanguan, W., Vilaichone, R.-K., & Tanasupawat, S. (2019). Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice noodle.
Probiotics and Antimicrobial Proteins, 11(1), 92–102. https://doi.org/10.1007/s12602-018-9385-z
307. Phonsatta, N., Luangpituksa, P., Figueroa-Espinoza, M. C., Lecomte, J., Durand, E., Villeneuve, P., Visessanguan, W., & Deetae, P. (2019). Conjugated autoxidizable triene-based (CAT and ApoCAT) assays: Their practical application for screening of crude plant extracts with antioxidant functions in relevant to oil-in-water emulsions.
European Journal of Lipid Science and Technology, 121(1), Article 1800239. https://doi.org/10.1002/ejlt.201800239
308. Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. (2019). Albacore tuna spleen trypsin: Potential application as laundry detergent additive and in carotenoprotein extraction from Pacific white shrimp shells.
Biocatalysis and Agricultural Biotechnology, 17, 638–646. https://doi.org/10.1016/j.bcab.2019.01.013
309. Tepaamorndech, S., Nookaew, I., Higdon, S. M., Santiyanont, P., Phromson, M., Chantarasakha, K., Mhuantong, W., Plengvidhya, V., & Visessanguan, W. (2020). Metagenomics in bioflocs and their effects on gut microbiome and immune responses in Pacific white shrimp.
Fish & Shellfish Immunology, 106, 733–741. https://doi.org/10.1016/j.fsi.2020.08.031
310. Chokesajjawatee, N., Santiyanont, P., Chantarasakha, K., Kocharin, K., Thammarongtham, C., Lertampaiporn, S., Vorapreeda, T., Srisuk, T., Wongsurawat, T., Jenjaroenpun, P., Nookaew, I., & Visessanguan, W. (2020). Safety assessment of a Nham starter culture Lactobacillus plantarum BCC9546 via whole-genome analysis.
Scientific Reports, 10, Article 10241. https://doi.org/10.1038/s41598-020-66895-2
311. Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W. (2020) Impact of meat processings on technological quality of meats from two different muscle locations
312. Watanakij, N., Visessanguan, W., & Petchkongkaew, A. (2020). Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 37(9), 1579–1589. https://doi.org/10.1080/19440049.2020.1778182
313. Adunphatcharaphon, S., Petchkongkaew, A., Greco, D., D’Ascanio, V., Visessanguan, W., & Avantaggiato, G. (2020). The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent.
Toxins, 12(2), 108. https://doi.org/10.3390/toxins12020108
314. Thanatsang, K. V., Malila, Y., Arayamethakorn, S., Srimarut, Y., Tatiyaborworntham, N., Uengwetwanit, T., Panya, A., Rungrassamee, W., & Visessanguan, W. (2020). Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality.
Animals, 10(12), 2272. https://doi.org/10.3390/ani10122272
315. Malila, Y., Uengwetwanit, T., Arayamethakorn, S., Srimarut, Y., Thanatsang, K. V., Soglia, F., Strasburg, G. M., Rungrassamee, W., & Visessanguan, W. (2020). Transcriptional profiles of skeletal muscle associated with increasing severity of white striping in commercial broilers.
Frontiers in Physiology, 11, Article 580. https://doi.org/10.3389/fphys.2020.00580
316. Woraprayote, W., Pumpuang, L., Tepaamorndech, S., Sritunyalucksana, K., Phromson, M., Jangsutthivorawat, W., Jeamsripong, S., & Visessanguan, W. (2020). Suppression of white feces syndrome in Pacific white shrimp, Litopenaeus vannamei, using hen egg white lysozyme.
Aquaculture, 521, Article 735025. https://doi.org/10.1016/j.aquaculture.2020.735025
317. Promchai, R., Visessanguan, W., & Luxananil, P. (2020). An efficient ABC transporter signal peptide directs heterologous protein secretion in food-grade hosts.
World Journal of Microbiology and Biotechnology, 36(10), Article 154. https://doi.org/10.1007/s11274-020-02931-1
318. Poonsin, T., Simpson, B. K., Visessanguan, W., Yoshida, A., & Klomklao, S. (2020). Optimal immobilization of trypsin from the spleen of albacore tuna (Thunnus alalunga) and its characterization.
International Journal of Biological Macromolecules, 143, 462–471. https://doi.org/10.1016/j.ijbiomac.2019.10.009
319. Phengnoi P, Charoenwongpaiboon T, Wangpaiboon K, Klaewkla M, Nakapong S, Visessanguan W, Ito K, Pichyangkura R, Kuttiyawong K. Levansucrase from Bacillus amyloliquefaciens KK9 and Its Y237S Variant Producing the High Bioactive Levan-Type Fructooligosaccharides.
Biomolecules. 2020; 10(5):692. https://doi.org/10.3390/biom10050692
320. Yachai, M., Visessanguan, W. (2020). Effective utilization of corn by-products by pleurotus eryngii cultivation and broiler feed additive production: final report.
Thailand Science Research and Innovation.
321. Phonsatta, N., Grajeda-Iglesias, C., Figueroa-Espinoza, M. C., Baréa, B., Lecomte, J., Visessanguan, W., Durand, E., Villeneuve, P., Tapingkae, W., & Panya, A. (2020). Investigation on the double cutoff phenomenon observed in protocatechuic acid and its alkyl esters under various CAT-based assays.
Journal of Agricultural and Food Chemistry, 68(35), 9568–9575. https://doi.org/10.1021/acs.jafc.0c03825
323. Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. (2021). In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723.
Toxins, 13(4), 286. https://doi.org/10.3390/toxins13040286
324. Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. (2021). Corrigendum to “Quantitative analysis of nutrient metabolite compositions of retail cow's milk and milk alternatives in Thailand using GC–MS” [J. Food Compos. Anal. 97 (2021) 103785](S0889157520314903)(10.1016/j.jfca.2020.103785).
Journal of Food Composition and Analysis, 101, Article 103950. https://doi.org/10.1016/j.jfca.2021.103950
325. U-Chupaj, J., Malila, Y., Gozzi, G., Vannini, L., Dellarosa, N., Laghi, L., Petracci, M., Benjakul, S., & Visessanguan, W. (2021). Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
Journal of Food Science, 86(2), 319–326. https://doi.org/10.1111/1750-3841.15565
326. Malila, Y., Uengwetwanit, T., Thanatsang, K. V., Arayamethakorn, S., Srimarut, Y., Petracci, M., Soglia, F., Rungrassamee, W., & Visessanguan, W. (2021). Insights into transcriptome profiles associated with wooden breast myopathy in broilers slaughtered at the age of 6 or 7 weeks.
Frontiers in Physiology, 12, Article 691194. https://doi.org/10.3389/fphys.2021.691194
327. Yongkiettrakul, S., Wongsurawat, T., Jenjaroenpun, P., Acheampong, D. A., Srimanote, P., Maneerat, K., Visessanguan, W., & Nookaew, I. (2021). Genome sequences of antibiotic-resistant Streptococcus suis strains isolated from human patients and diseased and asymptomatic pigs in Thailand.
Infection, Genetics and Evolution, 87, Article 104674. https://doi.org/10.1016/j.meegid.2020.104674
328. Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. (2021). In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723.
Toxins, 13(4), 286. https://doi.org/10.3390/toxins13040286
329. Anekthanakul, K., Manocheewa, S., Chienwichai, K., Poungsombat, P., Limjiasahapong, S., Wanichthanarak, K., Jariyasopit, N., Mathema, V. B., Kuhakarn, C., Reutrakul, V., Phetcharaburanin, J., Panya, A., Phonsatta, N., Visessanguan, W., Pomyen, Y., Sirivatanauksorn, Y., Worawichawong, S., Sathirapongsasuti, N., Kitiyakara, C., & Khoomrung, S. (2021). Predicting lupus membranous nephritis using reduced picolinic acid to tryptophan ratio as a urinary biomarker.
iScience, 24(11), Article 103355. https://doi.org/10.1016/j.isci.2021.103355
330. Krobthong, S., Yingchutrakul, Y., Visessanguan, W., Mahatnirunkul, T., Samutrtai, P., Chaichana, C., Papan, P., & Choowongkomon, K. (2021). Study of the Lipolysis Effect of Nanoliposome-Encapsulated Ganoderma lucidum Protein Hydrolysates on Adipocyte Cells Using Proteomics Approach.
Foods, 10(9), 2157. https://doi.org/10.3390/foods10092157
331. Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. (2021). Quantitative analysis of nutrient metabolite compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS.
Journal of Food Composition and Analysis, 97, Article 103785. https://doi.org/10.1016/j.jfca.2020.103785
332. Srimarut, Y., Malila, Y., Kittiphattanabawon, P., Dumnil, J., Artpradid, P., & Visessanguan, W. (2021). Bovine ossein powder: Effect of particle size on its physicochemical and functional characteristics and its application in emulsion-type sausage.
International Journal of Food Science & Technology, 56(8), 3970–3978. https://doi.org/10.1111/ijfs.15015
333. Thuanthong, A., Patchimpet, J., Visessanguan, W., Panyo, J., Benjakul, S., Zhang, Y., & Klomklao, S. (2021). Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization.
ASEAN Journal of Scientific and Technological Reports, 24(3), 1–11. https://doi.org/10.55164/ajstr.v24i3.243570
334. Booncharoen, A., Visessanguan, W., Kuncharoen, N., Yiamsombut, S., Santiyanont, P., Mhuantong, W., Rojsitthisak, P., & Tanasupawat, S. (2021). Halobacillus fulvus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi) in Thailand.
International Journal of Systematic and Evolutionary Microbiology, 71(11), Article 005054. https://doi.org/10.1099/ijsem.0.005054
335. Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. (2021). Quantitative analysis of nutrient metabolite compositions of retail cow's milk and milk alternatives in Thailand using GC–MS.
Journal of Food Composition and Analysis, 97, Article 103785. https://doi.org/10.1016/j.jfca.2020.103785
336. Kaewnarin, K., Limjiasahapong, S., Jariyasopit, N., Anekthanakul, K., Kurilung, A., Wong, S. C. C., Sirivatanauksorn, Y., Visessanguan, W., & Khoomrung, S. (2021). High-Resolution QTOF-MRM for highly accurate identification and quantification of trace levels of triterpenoids in Ganoderma lucidum mycelium.
Journal of the American Society for Mass Spectrometry, 32(9), 2451–2462. https://doi.org/10.1021/jasms.1c00175
337. Raethong, N., Santivarangkna, C., Visessanguan, W., Santiyanont, P., Mhuantong, W., & Chokesajjawatee, N. (2022). Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed.
Frontiers in Microbiology, 13, Article 969548. https://doi.org/10.3389/fmicb.2022.969548
338. Tepkasikul, P., Santiyanont, P., Booncharoen, A., Abhisingha, M., Mhuantong, W., Chantarasakha, K., Pitaksutheepong, C., Visessanguan, W., & Tepaamorndech, S. (2022). The functional starter and its genomic insight for histamine degradation in fish sauce.
Food Microbiology, 104, Article 103988. https://doi.org/10.1016/j.fm.2022.103988
339. Wangpaiboon, K., Klaewkla, M., Charoenwongpaiboon, T., Vongkusolkit, N., Panpetch, P., Kuttiyawong, K., Visessanguan, W., & Pichyangkura, R. (2022). Synergistic enzyme cocktail between levansucrase and inulosucrase for superb levan-type fructooligosaccharide synthesis.
Enzyme and Microbial Technology, 154, Article 109960. https://doi.org/10.1016/j.enzmictec.2021.109960
340. Wisanpitayakorn, P., Sartyoungkul, S., Kurilung, A., Sirivatanauksorn, Y., Visessanguan, W., Sathirapongsasuti, N., & Khoomrung, S. (2022). Collision cross section of a small molecule determined by its polarizability rather than its mass and shape [Preprint].
Research Square. https://doi.org/10.21203/rs.3.rs-1926618/v1
341. Woraprayote, W., Janyaphisan, T., Adunphatcharaphon, S., Sonhom, N., Showpanish, K., Rumjuankiat, K., Visessanguan, W., Elliott, C. T., & Petchkongkaew, A. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications.
Food Bioscience, 52, Article 102385. https://doi.org/10.1016/j.fbio.2023.102385
342. Koirala, P., Nirmal, N. P., Woraprayote, W., Visessanguan, W., Bhandari, Y., Karim, N. U., Nor-Khaizura, M. A. R., & Saricaoğlu, F. T. (2023). Nano-engineered edible films and coatings for seafood products.
Food Packaging and Shelf Life, 39, Article 101135. https://doi.org/10.1016/j.fpsl.2023.101135
343. Woraprayote, W., Janyaphisan, T., Adunphatcharaphon, S., Sonhom, N., Showpanish, K., Rumjuankiat, K., Visessanguan, W., Elliott, C. T., & Petchkongkaew, A. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications.
Food Bioscience, 52, Article 102385. https://doi.org/10.1016/j.fbio.2023.102385
344. Wanichthanarak, K., Nookaew, I., Pasookhush, P., Wongsurawat, T., Jenjaroenpun, P., Leeratsuwan, N., Wattanachaisaereekul, S., Visessanguan, W., Sirivatanauksorn, Y., Nuntasaen, N., Kuhakarn, C., Reutrakul, V., Ajawatanawong, P., & Khoomrung, S. (2023). Revisiting chloroplast genomic landscape and annotation towards comparative chloroplast genomes of Rhamnaceae.
BMC Plant Biology, 23, Article 59. https://doi.org/10.1186/s12870-023-04074-5
345. Khongkow, M., Rimsueb, N., Jantimaporn, A., Janyaphisan, T., Woraprayote, W., Visessanguan, W., & Ruktanonchai, U. R. (2023). Cationic liposome of hen egg white lysozyme for enhanced its stability, activity and accessibility in gastro-intestinal tract.
Food Hydrocolloids, 141, Article 108745. https://doi.org/10.1016/j.foodhyd.2023.108745
346. Kingkaew, E., Woraprayote, W., Booncharoen, A., Niwasabutra, K., Janyaphisan, T., Vilaichone, R.-K., Yamaoka, Y., Visessanguan, W., & Tanasupawat, S. (2023). Functional genome analysis and anti-Helicobacter pylori activity of a novel bacteriocinogenic Lactococcus sp. NH2-7C from Thai fermented pork (Nham).
Scientific Reports, 13, Article 20362. https://doi.org/10.1038/s41598-023-47754-0
347. Riangrungroj, P., Visessanguan, W., & Leartsakulpanich, U. (2023). Production of Lactobacillus plantarum ghosts by conditional expression of a prophage-encoded holin.
FEMS Microbiology Letters, 370, Article fnad095. https://doi.org/10.1093/femsle/fnad095
348. Kittiphattanabawon, P., Maqsood, S., Visessanguan, W., & Benjakul, S. (2023). Gelatin hydrolysate in freeze–thawed shrimp model system: Cryoprotective and antioxidative effects.
International Journal of Food Science & Technology, 58(8), 4256–4263. https://doi.org/10.1111/ijfs.16524
349. Sansatchanon, K., Sudying, P., Promdonkoy, P., Kingcha, Y., Visessanguan, W., Tanapongpipat, S., Runguphan, W., & Kocharin, K. (2023). Development of a novel D-lactic acid production platform based on Lactobacillus saerimneri TBRC 5746.
The Journal of Microbiology, 61(9), 853–863. https://doi.org/10.1007/s12275-023-00077-x
350. Malila, Y., Owolabi, I. O., Chotanaphuti, T., Sakdibhornssup, N., Elliott, C. T., Visessanguan, W., Karoonuthaisiri, N., & Petchkongkaew, A. (2024). Current challenges of alternative proteins as future foods.
npj Science of Food, 8, Article 53. https://doi.org/10.1038/s41538-024-00291-w
351. Krobthong, S., Jaroenchuensiri, T., Yingchutrakul, Y., Sukmak, P., Visessanguan, W., Pongkorpsakol, P., Tulyananda, T., & Aonbangkhen, C. (2024). Protective effects of an octapeptide identified from Riceberry™ (Oryza sativa) protein hydrolysate on oxidative and endoplasmic reticulum (ER) stress in L929 cells.
Foods, 13(15), Article 2467. https://doi.org/10.3390/foods13152467
352. Kittiphattanabawon, P., Sriket, C., Nalinanon, S., Visessanguan, W., & Benjakul, S. (2024). Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei).
Food Chemistry, 453, Article 139665. https://doi.org/10.1016/j.foodchem.2024.139665
353. Kingcha, Y., Pumpuang, L., Adunphatcharaphon, S., Chantarasakha, K., Santiyanont, P., Klomtun, M., Janyaphisan, T., Kongtong, K., Phonsatta, N., Panya, A., Visessanguan, W., Petchkongkaew, A., & Woraprayote, W. (2024). Potential use of Lactiplantibacillus plantarum BCC 4352 as a functional starter culture for fermenting Thai pork sausage (Nham).
Fermentation, 10(3), Article 145. https://doi.org/10.3390/fermentation10030145
354. Kittiphattanabawon, P., Temdee, W., Maqsood, S., Visessanguan, W., & Benjakul, S. (2024). Gelatin hydrolysate in freeze–thawed shrimp model system: Retardation of weight loss and muscle protein denaturation.
International Journal of Food Science & Technology, 59(7), 4949–4957. https://doi.org/10.1111/ijfs.17227
355. Mittal A, Singh A, Zhang B, Visessanguan W, Benjakul S. Chitooligosaccharide Conjugates Prepared Using Several Phenolic Compounds via Ascorbic Acid/H2O2 Free Radical Grafting: Characteristics, Antioxidant, Antidiabetic, and Antimicrobial Activities.
Foods. 2022; 11(7):920. https://doi.org/10.3390/foods11070920
356. Kingkaew, E., Woraprayote, W., Sitdhipol, J., Vilaichone, R. K., Visessanguan, W., & Tanasupawat, S. (2025). Genomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong).
Probiotics and antimicrobial proteins, 10.1007/s12602-025-10505-6. Advance online publication. https://doi.org/10.1007/s12602-025-10505-6
357. Kittiphattanabawon P., Kishimura H., Benjakul S., Visessanguan W. (2026)Yield and Properties of Collagen from Nile Tilapia (Oreochromis niloticus) Scales: Effects of Ultrasonic Pretreatment on Pepsin-Aided Extraction.
Current Applied Science and Technology Vol.26 No.2. doi:10.55003/cast.2025.266314 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115164